Prep time: 30 minutes + 2 hours setting
Cooking time: 2 minutes + 2 hours chilling
Serves: 4
• 2 cups (500mL) fresh, strained Valencia orange juice
• 1/4 cup (55g) caster sugar
• 3 teaspoons gelatine
• 250g block cream cheese, chopped (see note)
• 1/3 cup icing sugar
• 1 teaspoon vanilla essence
• 1/2 cup pouring cream
• 200g blueberries
• 4 digestive biscuits (or Granitas), crushed
• whipped cream, to serve
1. Place 11/2 cups (375mL) of the orange juice into a small saucepan and add the caster sugar. Stir over low heat without boiling until the sugar has dissolved. Place the remaining juice into a bowl and sprinkle the gelatine over it. Stand for about 1 minute, for
it to soften. Pour this into the warm juice and stir until the gelatine has dissolved. Pour into a 26cm x 16cm (base measurement) tin, and refrig-erate until set (about 2 hours).
2. Use electric beaters to beat the cream cheese, icing sugar and vanilla until smooth. Pour in the cream and beat briefly until thickened and smooth.
3. Use a butter knife to cut the jelly into small squares. Layer the berries, biscuit crumbs, jelly and cream cheese mixture into four 1-cup (250mL) capacity serving glasses, until all the ingredients are used (any leftover jelly will keep for a couple of days in the fridge).
4. Refrigerate for at least 2 hours (or overnight), for the flavours to mingle and biscuits to soften. Serve topped with a dollop of whipped cream.
note: take the cream cheese from the fridge a little before you want to use it, so it is slightly soft (but still cold).
